Cupboard Love Vitality Frittata

Cupboard Love Vitality Frittata

This is a Thursday night staple in our home as we use up whatever veggies are in the fridge to get ready for a new delivery on Friday or the Farmers Markets on Saturday. This recipe is very forgiving and just add what's in the fridge / cupboard. I usually try to match my flavours and leave out what I know the boys will munch on raw. With a large family you may want to double the recipe, and its great to take to work as leftovers for lunch.

Cupboard Love Vitality Frittata

Meaghan South
Servings

4

Prep Time

15 mins

Cook Time

30 mins

Category

Breakfast

Source URL

https://www.meaghansouth.com/blog/vitality-cupboard-love-frittata

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/cupboard-love-vitality-frittata

This is a Thursday night staple in our home as we use up whatever veggies are in the fridge to get ready for a new delivery on Friday or the Farmers Markets on Saturday. This recipe is very forgiving and just add what's in the fridge / cupboard. I usually try to match my flavours and leave out what I know the boys will munch on raw. With a large family you may want to double the recipe, and its great to take to work as leftovers for lunch.

Ingredients

  • 2 leeks, washed and finely sliced, or 1 onion sliced thinly in rounds
  • 2-3 generous tablespoons extra virgin olive oil
  • 1 bunch kale, or zucchini or whatever greens you have, washed, trimmed and finely shredded/chopped
  • 1 large handful baby spinach leaves (if you have them spare)
  • 2 cups of pre-roasted vegetables (pumpkin is best, or carrots, sweet potato or any leftover cooked roast or steamed vegetables)
  • 8 organic eggs (2 per person)
  • Optional additional protein: 415 gram tin pink salmon (drained and broken into chunks), cooked chicken pieces, or fried quality bacon or ham
  • Sea salt and black pepper to season
  • 1 lemon, juiced (optional but recommended, especially with salmon)
  • Small handful pine nuts

Directions

  1. Preheat oven to 165C.
  2. Saute leeks or onions in a large heavy based fry pan with olive oil until softened.
  3. Add greens and cook through for 5 minutes until soft and wilted.
  4. Add baby spinach leaves and cook through until just wilted.
  5. Spoon the mixture into a 22 cm by 26 cm baking dish.
  6. Add roasted vegetables.
  7. Break eggs into a bowl. Season with salt, pepper and lemon juice, and whisk lightly to combine.
  8. Pour the eggs over the mixture with any additional protein, and gently incorporate through.
  9. Sprinkle over a few pine nuts.
  10. Bake for 30 minutes or until firm to touch and golden.
  11. Remove from the oven and rest for 5 minutes before serving.
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